|Nutritional Guidelines (per serving)|
|Servings: 6 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 19g||24%|
|Saturated Fat 8g||42%|
|Total Carbohydrate 27g||10%|
|Dietary Fiber 2g||9%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
In the 1960's the Fondue was one of the trendiest French dishes of the moment; everyone wanted a Fondue dish and the lovely skewers and they were a firm favorite on any bridal list. But that was then and over time the fad disappeared.
Fashions aside, the Savoyarde Fondue is a classic apres ski dish on menus in the French alps throughout the ski season. The super-delicious melted cheese scooped up onto cubes of bread are the perfect treat after a hard day on the slopes and most certainly for warming up the body on a bitterly cold day, no wonder it is a classic dish.
Smooth and rich, this fondue Savoyarde recipe is the luxurious and velvety French Alpine fondue recipe which is perfect for retro fondue parties back at home anytime you happen to be stuck inside on a snowy night.
The secret to the perfect fondue is to use good quality cheese and to make sure it is grated. For the bread, again, use a good quality artisan bread, sourdough is perfect for this. The chewier the bread the better as this will hold the melted cheese more successfully than a cheap baguette or mass-produced bread which can so easily dissolve.
- 1 clove garlic (cut in half)
- 2 1/2 cups dry white wine
- 1 tablespoon cornstarch
- 7 ounces Comte cheese (coarsely grated)
- 7 ounces Emmenthal cheese (coarsely grated)
- 7 ounces Gruyere cheese (coarsely grated)
- 1/16 teaspoon (pinch) ground nutmeg
- 1/16 teaspoon (pinch) ground black pepper
- 1/16 teaspoon (pinch) ground paprika
- 3 tablespoons Kirsch
- 1 loaf bread (cut into bite-sized cubes)
Rub the inside of a saucepan with the cut side of the garlic . Rub really well to transfer the flavor and oil of the garlic onto the pan and then discard the garlic.
Add the wine and cornstarch to the prepared pan and bring it to a gentle, rolling boil. Reduce the heat so that the wine is just simmering and add the cheeses, followed by the nutmeg, black pepper, and paprika. Using a wooden spoon, stir constantly until the fondue is melted and smooth. If you find the cheese is sticking then lower the heat even further. The cheese not melting, then raise the heat slightly all of these will depend on the saucepan you are using.
Keeping the heat low to medium, continue cooking - never boiling - the fondue for 15 minutes, until it has thickened.
Once thickened, add the Kirsch and continue to stir for 1 minute longer.
Transfer the fondue by pouring into a fondue pot set over a flame. Provide each guest with a long fork and serve your hot, thick fondue with the cubed bread.
This fondue Savoyarde recipe makes 6 servings.